Ingredients
Equipment
Method
- Preheat your oven to 400 degrees F. Lightly oil a 9 x 13 baking dish or coat it with nonstick spray.
- Season the chicken with Italian seasoning, salt, and pepper to your preference.
- Melt 2 tablespoons of butter in a large cast iron skillet over medium-high heat. Add the chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Remove the chicken from the skillet and set it aside.
- Melt the remaining 1 tablespoon of butter in the same skillet. Add the spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes. Remove the spinach from the skillet and set it aside.
- Place the chicken in a single layer into the prepared baking dish. Top with the potatoes, spinach, and the garlic Parmesan cream sauce.
- Place the baking dish into the oven and roast until the chicken is completely cooked through and reaches an internal temperature of 165 degrees F, about 25-30 minutes.
- Serve immediately, garnished with parsley, if desired.
- Melt the butter in the skillet over medium heat. Add the garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in the flour until lightly browned, about 1 minute.
- Gradually whisk in the chicken broth, thyme, and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes.
- Stir in the half and half and Parmesan until the sauce is slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed. Season with salt and pepper to taste.
Notes
This recipe was created by Sarah Johnson, The Keto Performance Chef, for busy home cooks seeking a nutritious and flavorful weeknight meal.